Mel’s Diner

Sharp Knives, Raw Meat and Fire

WEEKEND COOKBOOK CHALLENEGE – GARLIC

If Mike is anything, he’s consistent.  And a constant here at Mel’s Diner is squeaking in at the very last second a Weekend Cookbook Challenge entry.  Carla at Chocolate Moosey is hosting the WCC this month and the deadline is tomorrow – meaning this entry is actually a whole day early, come to think of it.  There’s no reason for this to be so late, after all she’s picked a theme near and dear to my heart and many others – garlic.  As many of you know, I get about fifty heads a year from my Garlic Guy at the farmer’s market, so this was just perfect.

But, what to make?  I bandied about making a 40 clove chicken or perhaps a garlic soup.  What I finally settled on was an Aioli – a garlic-mayonnaise dip.  I also decided I would use the recipe from The Silver Palate Cookbook, one of the first cookbooks we ever had – Molly got it as a present from her boss over 15 years ago.  But, when I was ready to start today, I couldn’t find the cookbook!  Not letting that slow me down, I checked out other aioli recipes from other cookbooks.  There was a basil version from Eric Ripert that looked very nice.  But, I settled on an obscure cookbook I have, Dips, Salsas and Spreads from the Easy Entertaining series, because it was similar to the Silver Palate version.

 

AIOLI

  • Large pinch of salt
  • 6-12 cloves of garlic
  • Large pinch of breadcrumbs (I didn’t use them)
  • 2 Egg yolks
  • 2 Cups of extra virgin olive oil
  • 1 ½ Tablespoons of lemon juice

In a food processor fitted with a metal blade or in a blender, process the salt and 6 cloves of garlic to form a paste.  Add remaining garlic cloves as desired.  Add the bread crumbs and process into a consistent paste.  Add the egg yolks and process mixture until smooth.  With motor running, pour in the olive oil in a slight trickle and gradually incorporate into the mixture.  As the sauce begins to thicken noticeably, the oil can be poured in a steadier flow.  After half the oil has been added, add the lemon juice.  Continue adding oil and, if necessary, a bit of water until the desired quantity of sauce is reached.

Very garlic-y, very good-y, too.  It took just a few minutes to make and didn’t use anything I don’t have on hand anyway.  Shamefully, this is the FIRST time I’ve made it and I’m kicking myself for waiting so long – you can be sure I’ll make it in the future. 

Here’s my ingredients.  As you can see, I used only 5 or 6 big cloves.  My garlic is a “super garlic” strain, so even though there are just a few, it is a whole head and they are strong.

 

Here’s the garlic in my mini-food processor. 

 

I found it chopped it fine, but then just pushed the pieces up against the wall of the processor.  So I pulled them out and put them trough my low tech food processor – the mortar and pestle.

 

I put the mashed garlic back in the processor and finished it.

 

Into a serving bowl with green peppers.

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September 29, 2008 - Posted by | Appetizer, Weekend Cookbook Challenge

1 Comment »

  1. I’ve wanted to make aioli but it scares me. This looks simple and good. Thanks for taking part again Mike! Can’t believe you were a whole day early before the deadline! 🙂

    Comment by Sara | October 1, 2008 | Reply


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